CN103421645A - Walnut polypeptide liquor and production method thereof - Google Patents
Walnut polypeptide liquor and production method thereof Download PDFInfo
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Abstract
The invention relates to a walnut polypeptide liquor and a production method thereof. The nutritious health-care liquor mainly comprises walnut powder after oil expression, dried red dates and dried wolfberry fruits. The technical problem that other nutrients except proteins in raw materials cannot be fully utilized in the prior art is solved. According to the technical scheme, the walnut polypeptide liquor comprises, by weight percentage, 5-15% of walnut powder after oil expression, 0.5-4% of the dried red dates, 0.2-0.4% of dried wolfberry fruits, 16-24% of cane sugar or glucose, and the balance of water. The walnut polypeptide liquor is produced by sequentially subjected to aspergillus oryzae aerobic solid state fermentation, yeast anaerobic liquid fermentation and yeast and lactic acid bacteria hybrid anaerobic liquid fermentation. The walnut polypeptide liquor is 9-12 degrees in alcohol content (V/V), and each 100ml of the walnut polypeptide liquor contains 475-1969mg of polypeptide.
Description
Technical field
The present invention relates to a kind of walnut polypeptide wine and preparation method thereof, it belongs to a kind of is nutrient health care wine of brewageing of main raw material and preparation method thereof with walnut powder, extra dry red wine jujube and dry wolfberry after oil expression.
Background technology
The nutritive value of walnut is extremely abundant, except containing polyunsaturated fatty acid, also contains high-quality walnut protein, mineral element, multivitamin and trace element, and the brain tonic effect that it is distinguished and abundant nutritive value, praised highly by increasing people.Red date has multiple efficacies: invigorating spleen and reinforcing stomach, strengthen body immunity, benefiting qi and nourishing blood, muscle strength reinforcing, nourishing blood to tranquillize the mind, protection liver, antianaphylaxis, anticancer etc.Matrimony vine has the treatment caused by liver and kidney deficiency, has a dizzy spell, visual unclear, soreness of the waist and knees, impotence and seminal emission, cough due to consumptive disease, quench one's thirst and draw drink etc.
Along with the enhancing of people's health care consciousness, select the people of health promoting wine to get more and more, the having a extensive future of health promoting wine.Development along with biotechnology, the mode of production is extracted in immersion before the production of health promoting wine has surmounted, the conversion that uses fermentation technique that human body in raw material is difficult for to absorb is be easy to the composition absorbed and be dissolved in wine, and forming the various health promoting wine of color has been trend of the times.
The existing preparation method about the walnut polypeptide nutritious prod mainly contains two kinds, and (1) is hydrolyzed and makes walnut polypeptide with proteolytic enzyme.As publication number is CN101455428A disclosed " walnut peptide nutrient food and preparation method thereof ", it makes walnut peptide with Sumizyme MP or bromelain hydrolyzate; Publication number is CN102058129A disclosed " a kind of preparation method of walnut polypeptide beverage ", with Sumizyme MP and flavor protease mixed hydrolysis, makes walnut polypeptide; Publication number is CN102630804A disclosed " a kind of production technique of walnut Gly-His-Lys ", with Alcalase enzyme and papoid, mixes and makes walnut polypeptide; Publication number is CN101228918A disclosed " a kind of preparation method of walnut polypeptide powder ", first carries out the walnut protein extraction, then is hydrolyzed and makes walnut polypeptide with papoid.(2) jointly make walnut polypeptide with microorganism fermentation and protease hydrolysis.As publication number is CN101230313A disclosed " a kind of walnut polypeptide wine and making method ", first with papoid or hydrolysis by novo walnut powder, then ferments and make walnut polypeptide wine with yeast; Publication number is CN102754696A disclosed " the Chinese caterpillar fungus walnut peptide health promoting beverage of a kind of Cordyceps strain and preparation ", first with Chinese caterpillar fungus, is fermented, then is hydrolyzed and makes Chinese caterpillar fungus walnut peptide health promoting beverage with papoid.Above-mentioned the deficiencies in the prior art part is, also contain other nutritious materials (as Mierocrystalline cellulose, starch, mineral substance etc.) in walnut powder and other supplementary material except containing protein, simple can only protein hydrolysate with proteolytic enzyme, but can't effectively utilize other nutritive ingredient, this has just caused the waste of nutritive substance in the supplementary material.
Summary of the invention
The objective of the invention is to solve prior art and can't effectively utilize the technical problem of other nutritive ingredient beyond isolating protein in supplementary material, provide a kind of nutritive ingredient that can take full advantage of walnut powder to make to there is brain tonic, the walnut polypeptide wine of the effects such as strengthening immunity, replenishing vital essence to improve eyesight, benefiting qi and nourishing blood and preparation method thereof.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
Walnut polypeptide wine, the raw material that it contains following weight per-cent: the water of the walnut powder 5%～15% after oil expression, extra dry red wine jujube 0.5%～4%, dry wolfberry 0.2%～0.4%, sucrose or glucose 16%～24% and surplus.
Described walnut polypeptide wine, first through the aspergillus oryzae aerobic solid-state fermentation, then, through yeast anaerobism liquid fermenting, make finally by yeast and the liquid state fermentation of milk-acid bacteria mixing anaerobic; Its alcoholic strength is 9～12 degree (V/V), contains polypeptide 475mg～1969mg in every 100 milliliters.
A kind of method of making described walnut polypeptide wine, its making step is:
(1) take extra dry red wine jujube and dry wolfberry, add respectively the water that 2～6 times of its volumes, temperature are 60 ℃～100 ℃, soak 1～3 hour, defibrination, make red date slurry and wolfberry fruit syrup standby afterwards;
(2) take the walnut powder after oil expression, sneak in red date slurry and wolfberry fruit syrup, stir;
(3) material stirred is used to steam boiling 1～2 hour;
(4) when temperature of charge is down to 33 ℃～38 ℃, the aspergillus oryzae spore powder of access material dry weight 0.5%～2%, be incubated 28 ℃～38 ℃, ferments 4～6 days, and in fermenting process, every day, stirring was 1～3 time;
(5) after solid state fermentation finishes, add the water of sucrose or glucose and surplus, stir, under 121 ℃ of conditions, sterilizing 20 minutes;
(6) when equitemperature is down to 25 ℃～30 ℃, under aseptic technique, add the yeast liquid of fermented liquid cumulative volume 3%～7%, maintain the temperature at 25 ℃～30 ℃, carry out anaerobically fermenting 7～9 days in early stage;
(7), after prior fermentation finishes, under aseptic technique, the lactobacillus suspension of access fermented liquid cumulative volume 1%～3%, at ambient temperature, carry out the later stage anaerobically fermenting 6～8 days;
(8) after having fermented, first with filter cloth, carry out coarse filtration, then carry out the essence filtration with the filter membrane of 0.22 μ m, the filter core that is finally 10000 with molecular weight cut-off carries out ultrafiltration, makes walnut polypeptide wine;
The making method of described yeast liquid is: barms activated at least 2 times on inclined-plane, accesses afterwards in shaking flask, and aerobic cultivation 18～20 hours, cultured continuously 2 times, make yeast liquid; Its solid and liquid nutrient medium are the bean sprout juice dextrose culture-medium, and culture temperature is 30 ℃;
The making method of described lactobacillus suspension is: milk-acid bacteria is activated on inclined-plane 2～3 times, receive afterwards in shaking flask, anaerobism is cultivated 18～20 hours, and cultured continuously 2 times, make lactobacillus suspension; Its solid and liquid nutrient medium all adopt the acid formers substratum, and culture temperature is 37 ℃.
Because the present invention has adopted technique scheme, solved the technical problem that prior art can't effectively be utilized other nutritive ingredients (as Mierocrystalline cellulose, starch, mineral substance etc.) beyond the isolating protein in walnut powder and other supplementary material.Therefore, comparing advantage of the present invention with background technology is:
1, the present invention be take walnut powder, red date and matrimony vine as raw material, has enriched the color of wine body, makes mouthfeel more coordinate.
2, need not extract walnut protein in technique of the present invention, improved walnut powder utilization ratio, simplified technique; Contain walnut kind skin in walnut powder after the oil expression in addition, the tanning matter of planting in skin can be dissolved in wine the bony that has increased the wine body during the fermentation, has avoided the boring of wine body odour road.
3, adopt the aspergillus oryzae solid state fermentation in the present invention, not only contain proteolytic enzyme in the prozyme that aspergillus oryzae produces, can form the polypeptide class by protolysate, also contain amylase, saccharifying enzyme, cellulase etc. and can be hydrolyzed other compositions except albumen in walnut powder, red date and matrimony vine, make it to become human body and be easy to the nutritive substance absorbed, avoided waste.
4, in the present invention, the liquid fermenting process is carried out in two steps, adds the organic acid that milk-acid bacteria can be heavier by the tart flavour produced in raw material and fermenting process, as oxysuccinic acid, tartrate etc. is converted into the lactic acid that tart flavour is softer, wine body mouthfeel is more coordinated.
5, the present invention has the effects such as brain tonic, strengthening immunity, replenishing vital essence to improve eyesight, benefiting qi and nourishing blood.
Embodiment
Embodiment 1
Walnut polypeptide wine, the raw material that it contains following weight per-cent: the water of the walnut powder 5% after oil expression, extra dry red wine jujube 0.5%, dry wolfberry 0.2%, sucrose 16% and surplus.
A kind of method of making above-mentioned walnut polypeptide wine, its making step is:
(1) take the dry wolfberry that extra dry red wine jujube that weight percent is 0.5% and weight percent are 0.2%, add respectively the water that 2 times of its volumes, temperature are 100 ℃, soak 1 hour, defibrination, make red date slurry and wolfberry fruit syrup standby afterwards;
(2) take the walnut powder after the oil expression that weight percent is 5%, sneak in red date slurry and wolfberry fruit syrup, stir;
(3) material stirred is used to steam boiling 1～2 hour;
(4) when temperature of charge is down to 28 ℃, the aspergillus oryzae spore powder of access material dry weight 0.5%, be incubated 28 ℃, ferments 4 days, and in fermenting process, every day, stirring was 1 time;
(5) after solid state fermentation finishes, add sucrose that weight percent is 16% and the water of surplus, stir, under 121 ℃ of conditions, sterilizing 20 minutes;
(6) when equitemperature is down to 25 ℃, under aseptic technique, add the yeast liquid of fermented liquid cumulative volume 3%, maintain the temperature at 25 ℃, carry out anaerobically fermenting 7 days in early stage;
(7), after prior fermentation finishes, under aseptic technique, the lactobacillus suspension of access fermented liquid cumulative volume 1%, at ambient temperature, carry out the later stage anaerobically fermenting 8 days;
(8) after having fermented, first with filter cloth, carry out coarse filtration, then carry out the essence filtration with the filter membrane of 0.22 μ m, the filter core that is finally 10000 with molecular weight cut-off carries out ultrafiltration, makes walnut polypeptide wine;
After testing, its alcoholic strength is 9 degree (V/V), contains polypeptide 475mg in every 100 milliliters.
The making method of above-mentioned yeast liquid is: barms activated at least 2 times on inclined-plane, accesses afterwards in shaking flask, and aerobic cultivation 18～20 hours, cultured continuously 2 times, make yeast liquid; Its solid and liquid nutrient medium are the bean sprout juice dextrose culture-medium, and culture temperature is 30 ℃;
The making method of above-mentioned lactobacillus suspension is: milk-acid bacteria is activated on inclined-plane 2～3 times, receive afterwards in shaking flask, anaerobism is cultivated 18～20 hours, and cultured continuously 2 times, make lactobacillus suspension; Its solid and liquid nutrient medium all adopt the acid formers substratum, and culture temperature is 37 ℃.
Embodiment 2
Walnut polypeptide wine, the raw material that it contains following weight per-cent: the water of the walnut powder 10% after oil expression, extra dry red wine jujube 2%, dry wolfberry 0.3%, sucrose 20% and surplus.
A kind of method of making above-mentioned walnut polypeptide wine, its making step is:
(1) take the dry wolfberry that extra dry red wine jujube that weight percent is 2% and weight percent are 0.3%, add respectively the water that 4 times of its volumes, temperature are 80 ℃, soak 2 hours, defibrination, make red date slurry and wolfberry fruit syrup standby afterwards;
(2) take the walnut powder after the oil expression that weight percent is 10%, sneak in red date slurry and wolfberry fruit syrup, stir;
(3) material stirred is used to steam boiling 1.5 hours;
(4) when temperature of charge is down to 33 ℃, the aspergillus oryzae spore powder of access material dry weight 1%, be incubated 33 ℃, ferments 5 days, and in fermenting process, every day, stirring was 2 times;
(5) after solid state fermentation finishes, add sucrose that weight percent is 20% and the water of surplus, stir, under 121 ℃ of conditions, sterilizing 20 minutes;
(6) when equitemperature is down to 28 ℃, under aseptic technique, add the yeast liquid of fermented liquid cumulative volume 5%, maintain the temperature at 28 ℃, carry out anaerobically fermenting 8 days in early stage;
(7), after prior fermentation finishes, under aseptic technique, the lactobacillus suspension of access fermented liquid cumulative volume 2%, at ambient temperature, carry out the later stage anaerobically fermenting 7 days;
(8) after having fermented, first with filter cloth, carry out coarse filtration, then carry out the essence filtration with the filter membrane of 0.22 μ m, the filter core that is finally 10000 with molecular weight cut-off carries out ultrafiltration, makes walnut polypeptide wine;
After testing, its alcoholic strength is 11 degree (V/V), contains polypeptide 1208mg in every 100 milliliters.
Identical with in embodiment 1 of the making method of above-mentioned yeast liquid and the making method of lactobacillus suspension.
Embodiment 3
Walnut polypeptide wine, the raw material that it contains following weight per-cent: the water of the walnut powder 15% after oil expression, extra dry red wine jujube 4%, dry wolfberry 0.4%, sucrose 24% and surplus.
A kind of method of making above-mentioned walnut polypeptide wine, its making step is:
(1) take the dry wolfberry that extra dry red wine jujube that weight percent is 4% and weight percent are 0.4%, add respectively the water that 6 times of its volumes, temperature are 60 ℃, soak 3 hours, defibrination, make red date slurry and wolfberry fruit syrup standby afterwards;
(2) take the walnut powder after the oil expression that weight percent is 15%, sneak in red date slurry and wolfberry fruit syrup, stir;
(3) material stirred is used to steam boiling 2 hours;
(4) when temperature of charge is down to 38 ℃, the aspergillus oryzae spore powder of access material dry weight 2%, be incubated 38 ℃, ferments 6 days, and in fermenting process, every day, stirring was 3 times;
(5) after solid state fermentation finishes, add sucrose that weight percent is 24% and the water of surplus, stir, under 121 ℃ of conditions, sterilizing 20 minutes;
(6) when equitemperature is down to 30 ℃, under aseptic technique, add the yeast liquid of fermented liquid cumulative volume 7%, maintain the temperature at 30 ℃, carry out anaerobically fermenting 9 days in early stage;
(7), after prior fermentation finishes, under aseptic technique, the lactobacillus suspension of access fermented liquid cumulative volume 3%, at ambient temperature, carry out the later stage anaerobically fermenting 6 days;
(8) after having fermented, first with filter cloth, carry out coarse filtration, then carry out the essence filtration with the filter membrane of 0.22 μ m, the filter core that is finally 10000 with molecular weight cut-off carries out ultrafiltration, makes walnut polypeptide wine;
After testing, its alcoholic strength is 12 degree (V/V), contains polypeptide 1969mg in every 100 milliliters.
Identical with in embodiment 1 of the making method of above-mentioned yeast liquid and the making method of lactobacillus suspension.
Sucrose in above-described embodiment can also replace with glucose.
Raw material in above-described embodiment can also be matched arbitrarily in the scope of following weight per-cent: the water of the walnut powder 5%～15% after oil expression, extra dry red wine jujube 0.5%～4%, dry wolfberry 0.2%～0.4%, sucrose or glucose 16%～24% and surplus.
Protection scope of the present invention is not restricted to the described embodiments.
Claims (3)
1. a walnut polypeptide wine, is characterized in that: the raw material that it contains following weight per-cent: the water of the walnut powder 5%～15% after oil expression, extra dry red wine jujube 0.5%～4%, dry wolfberry 0.2%～0.4%, sucrose or glucose 16%～24% and surplus.
2. a walnut polypeptide wine, is characterized in that: first through the aspergillus oryzae aerobic solid-state fermentation, then, through yeast anaerobism liquid fermenting, finally by yeast and the liquid state fermentation of milk-acid bacteria mixing anaerobic, make; Its alcoholic strength is 9～12 degree (V/V), contains polypeptide 475mg～1969mg in every 100 milliliters.
3. a method of making claim 1 or 2 described walnut polypeptide wine, it is characterized in that: its making step is:
(1) take extra dry red wine jujube and dry wolfberry, add respectively the water that 2～6 times of its volumes, temperature are 60 ℃～100 ℃, soak 1～3 hour, defibrination, make red date slurry and wolfberry fruit syrup standby afterwards;
(2) take the walnut powder after oil expression, sneak in red date slurry and wolfberry fruit syrup, stir;
(3) material stirred is used to steam boiling 1～2 hour;
(4) when temperature of charge is down to 33 ℃～38 ℃, the aspergillus oryzae spore powder of access material dry weight 0.5%～2%, be incubated 28 ℃～38 ℃, ferments 4～6 days, and in fermenting process, every day, stirring was 1～3 time;
(5) after solid state fermentation finishes, add the water of sucrose or glucose and surplus, stir, under 121 ℃ of conditions, sterilizing 20 minutes;
(6) when equitemperature is down to 25 ℃～30 ℃, under aseptic technique, add the yeast liquid of fermented liquid cumulative volume 3%～7%, maintain the temperature at 25 ℃～30 ℃, carry out anaerobically fermenting 7～9 days in early stage;
(7), after prior fermentation finishes, under aseptic technique, the lactobacillus suspension of access fermented liquid cumulative volume 1%～3%, at ambient temperature, carry out the later stage anaerobically fermenting 6～8 days;
(8) after having fermented, first with filter cloth, carry out coarse filtration, then carry out the essence filtration with the filter membrane of 0.22 μ m, the filter core that is finally 10000 with molecular weight cut-off carries out ultrafiltration, makes walnut polypeptide wine;
The making method of described yeast liquid is: barms activated at least 2 times on inclined-plane, accesses afterwards in shaking flask, and aerobic cultivation 18～20 hours, cultured continuously 2 times, make yeast liquid; Its solid and liquid nutrient medium are the bean sprout juice dextrose culture-medium, and culture temperature is 30 ℃;
The making method of described lactobacillus suspension is: milk-acid bacteria is activated on inclined-plane 2～3 times, receive afterwards in shaking flask, anaerobism is cultivated 18～20 hours, and cultured continuously 2 times, make lactobacillus suspension; Its solid and liquid nutrient medium all adopt the acid formers substratum, and culture temperature is 37 ℃.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104694342A (en) * | 2015-04-09 | 2015-06-10 | 哈尔滨伟平科技开发有限公司 | Preparation method for balsam pear health care wine |
| CN105287850A (en) * | 2015-11-02 | 2016-02-03 | 广西金臣科技有限公司 | Walnut enzyme nutrient solution and preparation method thereof |
| CN106350387A (en) * | 2016-11-21 | 2017-01-25 | 李多伟 | Production method of cordyceps sinensis-apple peptide fermented fruit wine |
| CN106399017A (en) * | 2016-12-01 | 2017-02-15 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of walnut health care wine |
| CN107574066A (en) * | 2017-09-12 | 2018-01-12 | 茂名阿奎叔食品有限公司 | A kind of polypeptide Flower wine and preparation method thereof |
| CN107574068A (en) * | 2017-09-12 | 2018-01-12 | 茂名阿奎叔食品有限公司 | A kind of Queensland nut polypeptide wine |
| CN107699415A (en) * | 2017-09-12 | 2018-02-16 | 茂名阿奎叔食品有限公司 | A kind of polypeptide Flower wine |
| CN107760511A (en) * | 2017-09-12 | 2018-03-06 | 茂名阿奎叔食品有限公司 | A kind of Queensland nut polypeptide wine and preparation method thereof |
| CN108185002A (en) * | 2018-02-08 | 2018-06-22 | 云南省高原特色农业产业研究院 | A kind of walnut balance albumen frozen dried sour milk and preparation method thereof |
| CN110559389A (en) * | 2019-09-23 | 2019-12-13 | 阳元贵 | traditional Chinese medicine wine for treating hyperuricemia, gout and rheumatism and preparation method thereof |
| CN112877388A (en) * | 2021-01-27 | 2021-06-01 | 昆明生物制造研究院有限公司 | Fermentation preparation method of walnut micromolecule polypeptide |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107574068A (en) * | 2017-09-12 | 2018-01-12 | 茂名阿奎叔食品有限公司 | A kind of Queensland nut polypeptide wine |
| CN107699415A (en) * | 2017-09-12 | 2018-02-16 | 茂名阿奎叔食品有限公司 | A kind of polypeptide Flower wine |
| CN107760511A (en) * | 2017-09-12 | 2018-03-06 | 茂名阿奎叔食品有限公司 | A kind of Queensland nut polypeptide wine and preparation method thereof |
| CN108185002A (en) * | 2018-02-08 | 2018-06-22 | 云南省高原特色农业产业研究院 | A kind of walnut balance albumen frozen dried sour milk and preparation method thereof |
| CN110559389A (en) * | 2019-09-23 | 2019-12-13 | 阳元贵 | traditional Chinese medicine wine for treating hyperuricemia, gout and rheumatism and preparation method thereof |
| CN112877388A (en) * | 2021-01-27 | 2021-06-01 | 昆明生物制造研究院有限公司 | Fermentation preparation method of walnut micromolecule polypeptide |
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